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Paptert (porridge pie)

Paptert (porridge pie) is a delicious modern addition to South African braaivleis (barbeque).

It's looks a little bit like a lasagne, but is made from maize porridge (mieliepap) and a very generous vegetable filling to ensure a rich, moist and admittedly decadent savoury tart. Leftovers will keeps well in the fridge until the following day, but should be served warm.

Ingredients

Porridge ("stywepap")

1.25 litres water

About 2 1/2 cups (625 ml maize meal)

1 teaspoon (5 ml) salt

1 tablespoon / knob of butter

Filling

2 onions, finely chopped

Olive oil to fry in

2 cloves of garlic

1 tin chopped tomato

2 tablespoons tomato paste

1 teaspoon sugar

About 2 tablespoons red wine (optional)

1 tin of sweet corn kernels (drained) or 1 1/3 cup frozen corn

125 gram bacon, diced

½ pack (125 gram) brown mushrooms, chopped

1 capsicum, chopped

Fresh herbs, such as marjoram, thyme, oregano, parsley

Salt and black pepper

Chilli (optional)

2½ cups of grated cheese

3/4 cup (190 ml) to 1 cup (250 ml) cream

Method

To make the porridge ("stywepap"), bring the water and salt to the boil. Add the mealie meal while mixing well.

Cover with the lid, but stir from time to time.

The consistency of this "stywe pap" should be stiff, but still spreadable, so you can add either boiling water or maize until the consistency is correct.